2 Raw Chicken Breasts 3 T. Chicken Bullion 5 C. Water After chicken is cooked thoroughly Cool and dice chicken. You can use the broth for your soup. Saute: ½ C. Onion ½ C. Cooked and chopped Bacon 3T. Butter 4C. Chicken Broth (You can used canned or make your own above) 1 C. Carrots (Diced) 1 large Potato (Peeled and diced) 2C. Corn Fresh or canned ¼ C. Celery Salt & Pepper to taste. Rue: 2 C. Milk ½ C. Butter ¼ C. Cheese powder ¼ C. flour 1C. cheese- you can use less if you used cheese powder. Boil chicken in water and bullion until cooked through. Once cooked remove chicken and let sit.  Take chicken broth and strain to remove any unwanted floaters. Use this as your broth. Once chicken is cool cut into small chunks and set aside for later. In separate pot add butter, onions and bacon.  Cook until onions are translucent. Add to chicken broth.  Next add potatoes and carrots. Let this pot simmer for about 10 minutes. While the broth mixture simmers prepare your rue. Add butter to pan and melt. Add flour/ cheese powder. whisk together. Heat milk and mix with flour/butter.  Whisk together until smooth.  Add to the broth. Add chicken and shredded cheese.  Stir until melted.  Serve ! Be careful on the salt.  The bacon and cheese add quite a bit.  Test it before you add more!  Enjoy!